Mexican Salad

Most Read

This chunky, lime-drizzled mix of corn, bell peppers, black beans and cilantro can be served two ways: as a dip with chips or as a tasty tortilla filling. To speed up the process of stripping the corn, steady the ear in the center tube of an angel food cake pan and allow the kernels to fall into the pan as you cut them off the cob.

Total Time:
0:15

Prep:
0:15

Level:
Moderate

Serves:
8

Ingredients

Dressing

0.25 c. olive oil

3 tbsp. fresh lime juice

1 tsp. minced garlic

1 tsp. salt

1 tsp. pepper

Salad

3 c. raw or cooked fresh corn kernels

1 can black beans

3 ripe tomatoes

1 each green and red bell pepper

0.33 c. chopped cilantro

Directions

The yield from 2 average ears of corn is 1 1⁄3 cups kernels. A neat way to cut corn off the cob is to put one end of a husked ear in the tube part of an angel food cake pan, then cut down the rows of kernels with a sharp knife. The ear is held steady and the kernels fall into the pan. Serve with sour cream and taco chips, or roll up in warmed flour tortillas.